Blueberry breakfast cake
Ingredients:
- 1 Stick butter, at room temperature
- 2 tsp Lemon zest
- 1 cup Sugar
- 1 Egg
- 1 tsp Vanilla
- 2 cups Flour
- 2 tsp Baking powder
- 1 tsp Salt
- 2 cups Fresh blueberries
- 1/2 cup Buttermilk
- 1 tbsp Sugar
Preparation:
Preheat your oven to 350 degrees F. With an electric mixer, cream together the butter, lemon zest, and 1 cup of sugar until light and fluffy. Add the egg and vanilla and beat until combined. Whisk together the flour, baking powder, and salt. Add the dry ingredients to wet ingredients a little bit time, alternating with the buttermilk. Fold in the blueberries. Grease a 9×9 inch baking dish and spread the batter into the pan. Sprinkle the batter with 1 tbsp of sugar. Bake for 35-45 minutes or until a toothpick inserted comes out clean. Let cool slightly then serve.
